The Grape Exchange

There’s no need to go “over the top” when looking for a red meat to pair with your wine selection. While a perfectly cooked Filet Minon is a great choice, so is the perfect burger. To prove this point, try this recipe for The CrunchBurger next time you’re in the mood.

Ingredients:

• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 8 slices white cheddar cheese, each 1/4 inch thick
• 4 potato hamburger buns, split; toasted, if desired
• 4 slices beefsteak tomato
• 4 leaves romaine lettuce
• 4 slices red onion
• Horseradish Mustard Mayonnaise, optional (recipe follows)
• 4 handfuls of potato chips

Preparation:

1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
2. Cook the burgers (brush with oil before putting on the grill) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking.
3. Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.
4. For horseradish mayo: 1/4 cup mayo, 2 tablespoons dijon mustard, 2 tablespoons prepared horseradish, salt and pepper to taste. Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator. (Makes 1/2 cup).